Cover, congrats on becoming a farmer w/your own cattle. Nothing better than beef straight off the farm.
Mr. BG's family have a big cattle ranch out in KS...he said his dad always had ALL of the steer processed into ground beef (personally, I think it was because his wife wasn't a very good cook and there were 7 kids, but I never met the man). I find that kind of hilarious for someone who grew up on a cattle ranch.
As for the "other" ground meat.....I grind pork butts and make my own sausage. It's awesome! (Did you know that store bought sausage, by law, may have up to 50% fat and/or offal?) I even make my own "sausage mixes" to keep on hand, so when I grind a whole pork butt (and I get them at GFS, so there's two in a pack!), I bag the ground pork in 1 and 2 pounds per baggie, so I can always make "fresh" whatever kind of sausage I want, or to mix w/ground beef for meatballs/meatloaf. Breakfast sausage, (yum w/biscuits/gravy), Italian sweet or hot, even brat type sausage, although I prefer bulk to cased, although I do case it sometimes. I used to be the "sausage lady" for the Cub Scout pack, alas, grandson went back to the sperm donor. I have the big commercial grade KitchenAide w/a grinder and stuffer attachment.
As for the brisket, I'd do corned beef w/it. It's pretty easy to do. Also, if you get your smoker going, you can pepper the outside, smoke it and make pastrami. The thing then is to get meat slicer for cold cuts.
I have this pretty comprehensive site for
Sausage Formulations, although I've never done the smoked ones because I don't have a smoker, although I want one. Didn't mean to derial your thread into sausages, ha!